Monday: Chicken, mushroom, and spinach empanadas with marinara sauce for dipping
Cook 1 chicken breast (grill, saute, or bake) and shred. In a pan over medium-low heat, melt 1 tablespoon of butter. Add one pack of sliced mushrooms, 1 clove of minced garlic, salt, pepper, and 4 cups of baby spinach. Stir until spinach is wilted. Spoon into a bowl with a slotted spoon leaving the moisture in the pan. Stir in shredded chicken and 1/2 cup mozarella cheese. Using the same technique as in Week 1, make and bake empanadas using storebought pie crusts. Serve with warm marinara sauce for dipping.
Tuesday: Turkey Couscous Meatloaves
Wednesday: Garlic Shrimp and Swiss Chard on Polenta
Thursday: Perciatelli all/Amatriciana (a pasta with pancetta and white wine tomato sauce)
Friday: Homemade Pizza
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